Kefalogravieria PDO is produced from pasteurized sheep’s and goat’s milk, salt, rennet and cultivation of lactic acid. It is a light yellow cheese with hard elastic mass and small holes scattered on it. Its taste is rich, sweet and buttery, slightly spicy. It can be consumed plain or can be used in cooking. It is a great accompaniment to a wide variety of wines.
According to the PDO filing with the EU the name Kefalograviera only applies to cheese produced in Western Macedonia, Epirus, and the regional units of Aetolia-Acarnania and Evrytania
Ingredients: Pasteurized sheep’s and goat’s milk, salt, rennet, culture.
**VARIABLE WEIGHT** (7.9 - 8.2kg)
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